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Pasta Bataka | Pasta Potato

By: the currymommy from
Pasta Bataka  Pasta Potato
Pasta Bataka Pasta Potato

"This is a variation of a popular Indian Dish known as Poha Bataka (potato) or vice versa. Poha is flattened rice used in various different recipes, and this being one of them. A warm dish that can be made for breakfast, brunch, or even a snack. It has both spice and a zesty tang that can be satisfying on many levels. In addition, chewy pasta adds a perfect touch! Instead of using the flattened rice, I use pasta. Brown Rice Pasta to be exact and the end result is mouth-watering."


Preparation Time10 min

Cooking Time10 min

Cooking MethodSkillet


  • 16 oz package of pasta, cooked drained and rinsed
  • 2 cups finely chopped potato
  • 2 cups finely chopped onion
  • 1 large lemon’s juice
  • 2 tbsp garlic
  • 2 tbsp ginger
  • 15 count curry leaves
  • 1 tbsp cumin (jeera) seeds
  • 1 tsp asafoetida (hing)
  • 1 tbsp sugar (optional)
  • 1/4 cup peanuts or almonds, roughly chopped/crushed/grinded
  • 2 tbsp sesame seeds (optional)
  • 2 tbsp golden raisins (optional)
  • 8 cashews, whole (optional)
  • red chili powder (optional)
  • chopped cilantro leaves and stems
  1. Heat oil in a pan. Once heated add cumin seeds and allow them to roast. Once they pop and turn semi-brown add hing, then immediately add chopped potatoes and cook for about 2 minutes.

  2. Add onions, curry leaves, chopped chilies, raisins, garlic, and ginger. Cook until the onions are translucent.

  3. Add peanuts/almonds, cashews, raisins, sugar, lemon juice, and red chili powder (optional). Cover the pot with a lid and now cook on low for about 2 minutes.

  4. Mix the contents and now add the cooked pasta and sesame seeds to the pot. Be sure to add a generous amount of oil.

  5. Cover and cook for 2-3 minutes while stirring a few times to prevent sticking.

  6. Top with cilantro, finely chopped onions, finely chopped green chilies, and lemon.

  7. Serve!

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